corn tortilla

Everything you need to know about how to make corn tortillas at home! What you need, step-by-step process from start to finish and how to keep them warm. They&#x27;re easy to make and perfect for taco night!

Easy Homemade Corn Tortillas

masa harina

salt

hot water, (plus more if necessary)

olive oil*

Add 2 cups masa harina and 2/3 teaspoon salt in a large bowl. Mix together with a spoon.

Pour 1 1/2 cups hot water and 1 teaspoon olive oil into the bowl and mix together until all the water is absorbed. Using your hands, form the dough into a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry, add more water in small amounts until the dough is springy and holds together.

Place the dough ball in the bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rest for 20 minutes. This will help ensure that all the water gets absorbed.

Divide the dough into 12 equal pieces. Roll each piece into a ball with the palms of your hands and place them in the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap to keep the balls moist while you&#x27;re working.

Preheat a griddle or large nonstick skillet over medium-high heat.

Open the gallon-sized Ziploc bag and cut the seams on each side so that it makes one large rectangular piece of plastic. Open the tortilla press and lay the plastic inside of it so that it covers the upper and bottom parts of the tortilla press.

Place one dough ball in the middle of the tortilla press, close the top and gently press to flatten it out. Open the tortilla press and peel back the Ziploc bag to transfer the tortilla to your hand.

Place the flattened tortilla onto the hot skillet and cook for 20 seconds. Flip it over and cook for 20 more seconds to seal in the heat. Flip it over again and cook for about 40 seconds or so, until the tortilla starts to bubble or puff up and beautiful brown marks form. Flip over one last time and cook until beautiful brown marks form.

Remove the tortilla and place it in a tortilla warmer or in a clean kitchen towel that&#x27;s placed inside a large Ziploc bag to keep it warm.

Continue cooking the remaining tortillas.

Serve immediately or store in a large Ziploc bag in the fridge for up to 10 days.

https://content.jwplatform.com/videos/Ghzrpgaj.mp4

Everything you need to know about making corn tortillas at home! What you need, step-by-step process from start to finish and how to keep them warm. They’re easy to make and perfect for taco night!

Homemade Corn Tortilla Recipe

Easy 15 Minute Shrimp Tacos with spicy shrimp, creamy slaw and yummy sauce wrapped in warm tortilla. The best you ever tried!

15 Minute Shrimp Tacos

lb raw shrimp (peeled & deveined (I left tails on))

tbsp taco seasoning

garlic powder

oz bag slaw or 3 cups shredded cabbage

cilantro (finely chopped)

Avocado oil (for frying)

black pepper (to taste)

corn tortillas

Easy guacamole (optional)

plain yogurt (2%+ fat)

mayo (I use avocado oil)

lime

tsp taco seasoning

tsp salt

cayenne

In a medium bowl, add shrimp, 1 tbsp taco seasoning, garlic powder and pepper. Stir and set aside.

In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.

Preheat large ceramic non-stick skillet on high heat and add shrimp. Cook until pink on the bottom, flip and cook until no longer gray. For more char, flip once and press on shrimp with spatula. Or you can grill shrimp on a silicone grill mat on high heat.

In a large bowl, add slaw, cilantro, salt and almost all of the sauce, reserving some for drizzling on tacos. Stir gently.

To assemble tacos, warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 shrimps, some slaw and drizzle with sauce. Serve immediately, maybe with easy guacamole too. :)

https://content.jwplatform.com/videos/v98mYWNN.mp4

Spicy shrimp, creamy slaw, yummy shrimp taco sauce wrapped in warm fresh corn tortilla. Then a squeeze of lime juice and you are in Mexico. I promise you my taco recipe is just as good and one of my favourite healthy recipes.

Only 15 Minute Easy Shrimp Tacos Recipe | Spicy, Creamy and Healthy

lime (juice of)

Creamy Green Chile Chicken Enchiladas

butter

onion (about 1/2 medium onion)

flour

chicken broth

milk

pepper

(8 ounces) green chile

sour cream, light

chicken

(4-ounces each) green chiles, lightly drained (see note)

can (15-ounces) white

cilantro

lime juice

(about 2 cups) Monterey jack cheese, shredded

(soft taco size) flour or corn tortillas

Preheat the oven to 375 degrees. Lightly grease...

Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.

In a medium bowl, combine the softened cream...

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.

For the sauce: in a large nonstick skillet,...

For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread 1/4...

Lightly grease a 9X13-inch baking dish. Spread 1/4 cup of the sauce in a thin layer on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.

Roll the tortillas up and place seam side...

Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 8 enchiladas for this recipe; the exact number will depend on the size of tortillas).

Pour the white sauce over the top of...

Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

https://www.youtube.com/watch?v=KSpCzg8asSE

If you haven’t had these green chile chicken enchiladas, you are missing out! The quick and easy from-scratch cheesy, creamy white sauce takes them over the top!

All the best tips and tricks for how to make tortillas at home. Homemade corn tortillas are a lot easier than you think and taste absolutely incredible!

How To Make Tortillas: Corn Tortillas 101

water

Mix dough. 

Combine masa harina, water, and salt in a large bowl. Mix with your hands to make sure it the dough is thoroughly moist. Knead for a few minutes to incorporate the water into the flour.

If it is too wet, add more flour, if it is too dry, add more water. You want the dough to be soft, but not sticky. If it cracks when you try to roll a ball of dough, add more water and mix again. 

Cover with plastic wrap while you prepare the press and pan. 

Prepare the tortilla press. 

Line the tortilla press with plastic. A plastic produce bag from the grocery store works great. Cut the produce bag into two pieces that are the same size as your press. A resealable plastic bag also works but I find it to be a little too thick. 

Heat pan. 

Place a dry comal, cast iron skillet, or non-stick frying pan over medium-high heat. 

Roll dough into balls. 

Form a walnut-sized piece of dough into a ball. Start with this size and work your way up to a larger piece of dough which will make a larger tortilla. 

Press dough into tortillas. 

Place dough in the middle of the tortilla press on top of the plastic. Cover with second piece of plastic then close the tortilla press gently. Press down, lift the top of the press, flip the tortilla and press again. Repeat as many times as needed to make a 1/4-inch to 1/8-inch thick tortilla. 

Gently lift the lid of the tortilla press. Lift the top piece of plastic off the tortilla. Flip tortilla onto your left hand and then remove plastic from the bottom. Half of the tortilla should be on your hand with the other half hanging off. This is the part you&#8217;ll put on the comal first. 

Cook tortillas. 

Carefully but swiftly flip tortilla onto the hot comal. Don’t touch! Let cook for 15-30 seconds or until the tortilla begins to peel off the comal.  Flip with a metal spatula and cook on other side for 15-30 seconds. Flip again, cooking another 15-30 seconds. Ideally the tortilla will begin to puff up, if not, don&#8217;t worry, it will still taste delicious. Flip one more time cooking a final 15-30 seconds.  

Remove to tortilla warmer and repeat with remaining dough. 

there is no better thing than eating a freshly made tortilla!al

Wow this seems like the best tortilla manual ever written. I love tortillas but I never tried to make them myself, might definitely give them a try now.

¡Wow! what a practical way to make tortilla. Thanks for share this recipe.

There's nothing better than homemade tortillas! Can't wait to make some!

You are taking to long to flip the tortillas. You want the Comal extremely hot to sear the outside of the tortillas. You should flip the tortillas 2-4 times. Each flip should be at 15 second, 30 second, 45 second and finally back to 15 second intervals. On the 45 second flip your tortilla should puff up. This will ensure that the tortillas will have the correct texture. If they don’t puff then you probably need to add more water in the dough. It should be tacky but not sticky.

Home made corn tortillas take my Pastel Azteca to another level!
I would LOVE one of those Green Tortlla Presses you have pictured. Could you share the source?

https://www.youtube.com/watch?v=uxhf5wg45lU

Have you ever wondered how to make homemade tortillas? Whether it’s for wrapping around your favorite taco filling, homemade quesadillas, or just snacking right off the griddle, making a corn tortilla is a lot easier than you’d think and sooooooo much better than store bought.

INGREDIENTS
2 cups masa harina

1 teaspoon kosher salt

2 cups water

INSTRUCTIONS
Mix dough. Combine masa harina, water, and salt in a large bowl. Mix with your hands to make sure it the dough is thoroughly moist. Knead for a few minutes to incorporate the water into the flour.

If it is too wet, add more flour, if it is too dry, add more water. You want the dough to be soft, but not sticky. If it cracks when you try to roll a ball of dough, add more water and mix again. 

Cover with plastic wrap while you prepare the press and pan. 

Prepare the tortilla press. Line the tortilla press with plastic. A plastic produce bag from the grocery store works great. Cut the produce bag into two pieces that are the same size as your press. A resealable plastic bag also works but I find it to be a little too thick. 

Heat pan. Place a dry comal, cast iron skillet, or non-stick frying pan over medium-high heat. 

Roll dough into balls. Form a walnut-sized piece of dough into a ball. Start with this size and work your way up to a larger piece of dough which will make a larger tortilla. 

Press dough into tortillas. Place dough in the middle of the tortilla press on top of the plastic. Cover with second piece of plastic then close the tortilla press gently. Press down, lift the top of the press, flip the tortilla and press again. Repeat as many times as needed to make a 1/4-inch to 1/8-inch thick tortilla. 

Gently lift the lid of the tortilla press. Lift the top piece of plastic off the tortilla. Flip tortilla onto your left hand and then remove plastic from the bottom. 

Cook tortillas. Carefully but swiftly flip tortilla onto the hot comal. Don’t touch! Let cook for 15-30 seconds or until the tortilla begins to peel off the comal.  Flip with a metal spatula and cook on other side for 15-30 seconds. Flip again, cooking another 15-30 seconds. Ideally the tortilla will begin to puff up, if not, don’t worry, it will still taste delicious. Flip one more time cooking a final 15-30 seconds.  

Remove to tortilla warmer and repeat with remaining dough. 

HIT SUBSCRIBE, follow ¡Hola! Jalapeño and never miss a recipe!
Instagram: https://www.instagram.com/holajalapeno/
Pinterest: https://www.pinterest.com/holajalapeno/
Website: https://www.holajalapeno.com
Newsletter: https://www.holajalapeno.com/newsletter/

How To Make Homemade Corn Tortillas

Al pastor tacos consist of an amazing blend of marinated, tender and aromatic pork with pineapple.

Braised Tacos Al Pastor

pork

Kosher salt, (to taste)

vegetable oil

guajillo chilies

ancho chilies

½ medium yellow onion, (roughly chopped)

garlic, (sliced)

annatto, (achiote*)

oregano

cumin

black pepper

cloves

cinnamon

pineapple juice

orange juice

white vinegar

chicken stock

pineapple

pineapple, (cored)

white onion

white corn tortillas

Avocado-tomatillo salsa verde,

Lime wedges, (for serving)

Season the pork on all sides with kosher salt. Heat a 7.25-quart Dutch oven over medium heat, add the oil and heat through. Add the pieces of pork, working in batches and brown on all sides. Set aside.

Add the chilies, onion, garlic, annatto, oregano, cumin, pepper, cloves, cinnamon, pineapple juice, orange juice and vinegar to a blender. Blend until the mixture is puréed.

Preheat the oven to 325ºF (170ºC).

Add the chicken stock to the pot to deglaze the bottom. Add pork back to the Dutch oven, pour the mixture over the top and add the pineapple.

Bring the mixture to a simmer over medium heat. Move the Dutch oven to the oven and cook until the mixture is fork tender, about 2½ hours, rotating the meat halfway through cooking.

Remove the meat, from the braising liquid and let cool. Use two forks to shred the meat then return to the braising liquid.

For the al pastor pork:

Preheat a grill or griddle pan to medium heat. Brush the pineapple with oil and grill on both sides, about 1 minute each side.

Remove, finely dice and set aside. In a small bowl stir together the onion, cilantro and lime juice. Season the mixture with salt and set aside.

Heat a large skillet or griddle over medium heat and put two mini tortillas on top of each other, then warm the tortillas on both sides. Repeat with remaining tortillas.

Use tongs to place about ¼ cup of meat on each tortillas. Top with a spoonful of pineapple, onion cilantro mixture and Avocado-tomatillo salsa verde (optional).

For serving:

Spinach and Cheese Enchiladas

onion (chopped)

spinach

Salt and pepper

all-purpose flour

chili powder

Monterey Jack cheese shredded

cheddar cheese

Sour cream (avocado, chopped tomatoes for serving, if desired)

For the spinach mixture, in a large 12-inch nonstick skillet, heat the 1 teaspoon oil over medium heat. Add the onion and cook, stirring occasionally, for 3-4 minutes until the onion starts to turn translucent. Add the spinach, broth and salt and pepper (start with about 1/4 teaspoon each and add more to taste). Cover the skillet and cook 2-3 minutes until the spinach is wilted. Scrape the mixture to a plate and return the skillet to medium heat.

For the spice mixture, heat the 1 1/2 tablespoons oil until hot. Add the flour, chili powder, cumin, oregano and garlic powder and whisk to combine. The mixture will be crumbly. Continue stirring and moving it about the skillet for 1-2 minutes until it is fragrant.

Slowly add one cup of the broth whisking vigorously to avoid clumps. Once the first cup of broth has been incorporated, whisk in the last of the broth gradually. Cook, whisking constantly, until the mixture is thick and bubbling, 3-4 minutes. Stir in the vinegar and salt and pepper to taste.

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan.

Spread half of the sauce in the prepared pan. Place a damp paper towel on a microwave-safe plate, stack 3-4 tortillas on the plate and cover with another damp paper towel. Microwave for 30-40 seconds until the tortillas are hot and pliable. (You'll repeat this process while filling the tortillas.)

Place about some of the spinach mixture (scoop just the spinach, leaving excess liquid on the plate) and cheese in each tortilla and roll up - right around 1/4 cup of each give or take. Place seam side down in the baking dish.

Pour the rest of the sauce over the enchiladas and sprinkle the remaining cheese over the top. Bake for 15-20 minutes until hot and bubbling. Let the enchiladas rest for 5-10 minutes before serving.

Masa Harina is the quickest way to fresh tortillas in minutes, and our Heirloom Corn Masa Harina will give you the freshest corn tortilla with the most fragrant corn flavor and great texture. These tortillas will be soft, pliable, and are so good you&#39;ll want to eat them alone.

Handmade Corn Tortillas

Masienda Heirloom Corn Masa Harina

Spices and seasonings

Tortilla press by Doña Rosa

Made In x Masienda Comal

Medium mixing bowl

Plastic bag cut into two pieces

Slowly add the warm water to the dry masa flour in your bowl, stirring the masa to incorporate evenly by hand (or in a standup mixer with paddle extension).

Knead until the water is evenly incorporated and no dry, powdery spots remain. Tortilla masa should be moist to the touch, but not tacky (leaving bits of wet masa on your hand and fingers).

Once masa is well combined, add optional salt, spices and seasonings to taste, evenly incorporating throughout finished masa.

Heat Comal or nonstick skillet on the stove to low-medium heat.

Roll masa into ping pong sized balls, placing them back into the bowl once rolled.

Once all masa is rolled into balls, turn Comal or skillet up to medium/medium-high heat.

Open tortilla press and place the first sheet of plastic down. Place one ball of masa on the plastic, and press down slightly to flatten. Add second piece of plastic on top of the masa ball. Close the tortilla press, applying pressure to flatten the dough, aiming for a tortilla 1/16&quot; thick.

Open press, removing the top sheet of plastic and placing the uncooked tortilla on your palm before removing the second piece.

Gently lay the tortilla on the hot Comal or Pan (no oil is required), searing for 20-30 seconds on the first side. Flip the tortilla to allow the other side to sear for the same amount of time. One last flip, to land back on the first side, is where the tortilla will finish and where you may see the elusive tortilla puff! Continue cooking all tortillas.

Store tortillas in a clean dish towel once cooked, which will allow them to steam and soften slightly. Serve immediately.

The seasoned chicken thighs are topped with a mix of cilantro, onion, jalapeño and lime and served in corn tortillas.

Mexican Chicken Street Tacos

onion powder

paprika

¾ teaspoon kosher salt, (divided)

boneless, (skinless chicken thighs)

olive oil

onion

½ packed cup cilantro, diced

jalapeño

mini corn tortillas

In a small bowl whisk together the garlic powder, onion powder, paprika, cayenne and ¼ teaspoon of salt until combined then season the chicken thighs on all sides.

Heat a medium sauté pan or cast iron skillet over medium heat, add the olive oil and heat through. Sauté the chicken until cooked through and lightly browned, about 8 minutes.

Remove to a cutting board and let stand for about 10 minutes. Chop the chicken into bite-sized pieces and set aside.

In a medium bowl stir together the onion, cilantro and jalapeno. Season with lime juice and remaining salt.

Heat a large skillet or griddle over medium heat and top two mini tortillas on top of each other then warm the tortillas on both sides. Repeat with remaining tortillas.

To serve: Top the warmed tortillas with a spoonful of the chicken and the onion mixture. Serve with extra lime wedges on the side.

https://content.jwplatform.com/videos/jCt3pWCJ.mp4

Our Easy To Make Keto Tortilla Recipe with 0 Net Carbs is a Great Addition to all Keto Bread Selections. This Low Carb Tortilla is not made with Almond Flour but Famous Oat Fiber we all love and adore.

Keto Tortilla Recipe with 0 Net Carbs

2.5 Cups (250 grams) Shredded mozarella

Eggs

Tablespoons (50 grams) Oat fiber

Prepare ingredients

Prepare your ingredients to make amazing keto and gluten-free tortillas. That is oat fiber, eggs, and mozzarella.

Top 20 corn tortilla recipes from across the web

The most viewed corn tortilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Homemade Corn Tortillas

15 Minute Shrimp Tacos

15 Minute Shrimp Tacos

Creamy Green Chile Chicken Enchilad...

How To Make Tortillas: Corn Tortill...

Braised Tacos Al Pastor

Spinach and Cheese Enchiladas

Handmade Corn Tortillas

Mexican Chicken Street Tacos

Handmade Corn Tortillas

Keto Tortilla Recipe with 0 Net Car...

Grilled Mojo Pork Tenderloin Tacos

50/50 Corn and Wheat Tortillas for ...

Corn Tortilla Chips Recipe

Migas

Handmade Corn Tortillas Using Masa...

Mushroom Quesabirria Tacos

Chicken Enchiladas

Harissa Steak Tacos

Sheet-Pan Steak and Pepper Tacos

Top 20 corn tortilla recipes from across the web

The most viewed corn tortilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Homemade Corn Tortillas

15 Minute Shrimp Tacos

15 Minute Shrimp Tacos

Creamy Green Chile Chicken Enchilad...

How To Make Tortillas: Corn Tortill...

Braised Tacos Al Pastor

Spinach and Cheese Enchiladas

Handmade Corn Tortillas

Mexican Chicken Street Tacos

Handmade Corn Tortillas

Keto Tortilla Recipe with 0 Net Car...

Grilled Mojo Pork Tenderloin Tacos

50/50 Corn and Wheat Tortillas for ...

Corn Tortilla Chips Recipe

Migas

Handmade Corn Tortillas Using Masa...

Mushroom Quesabirria Tacos

Chicken Enchiladas

Harissa Steak Tacos

Sheet-Pan Steak and Pepper Tacos

The most viewed corn tortilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine